WEEKNIGHT TUNA CASSEROLE

Steps:

• Preheat oven to 375ºF.
• In a large skillet over medium heat, add butter. While it's warming up, cook noodles in boiling water according to package directions.
• When butter is hot, add onions, celery and carrots to the skillet; sauté for 3 minutes. Add red peppers and sauté for 2 minutes. Add mushrooms and season generously with sea salt and black pepper; cover and cook for 2 minutes.
• Stir in flour until the ingredients are nicely coated before pouring in half-and-half. Add tuna and peas; stir well. Add Creole seasoning, hot paprika, basil, thyme and 1 cup cheese; stir and adjust if needed.
• Gently incorporate cooked and drained egg noodles then remove skillet from the heat. Transfer the mixture to a 3-quart baking dish lightly greased. Sprinkle on the remaining ½ cup cheese and set aside.
• In a medium bowl, add breadcrumbs, parsley and melted butter; stir until well blended. Spread topping mixture on the casserole.
• Transfer to the preheated oven and bake for 25 to 30 minutes or until golden brown and bubbly. Remove from the heat and let it cool for 10 minutes before serving. Serve 6.